Filet of Beef Sandwiches with Blue Cheese

mariadnoca

Moderator
Filet of Beef Sandwiches with Blue Cheese

from Barefoot Contessa

FILET OF BEEF SANDWICHES WITH BLUE CHEESE

FOR THE BEEF

1 whole filet of beef (4 to 5 pounds), trimmed and tied. Have the butcher prepare the filet trimmed and tied, so it will only take a few minutes to get the filet ready for the oven.

2 tablespoons unsalted butter at room

temperature

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Preheat oven to 500 degrees. Use a thermometer to be sure your oven is close to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22

minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thinly for sandwiches. This also makes for a very special and amazingly easy main course; make sure to slice thickly for main course.

FOR THE DRESSING

1/4 pound blue d'Auvergne or other creamy

blue cheese

2/3 sour cream

1/3 cup mayonnaise

1 1/2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

TO ASSEMBLE

1 loaf health or 7-grain bread

1 1/4 pounds rare filet of beef, thinly sliced

1 bunch arugula

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter at room

temperature

For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, pepper.

To make the sandwiches, cut the bread into 12 slices, each slice 1/4 inch thick. Spread 6 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.

 
Back
Top